Articles
Firming and anti-browning agents affect the quality characteristics of fresh-cut guava stored at 5°C
Article number
1141_28
Pages
237 – 244
Language
English
Abstract
The present study was conducted in three phases to evaluate the effectiveness of anti-browning agents and firming agents individually and in combination on overall quality of fresh-cut guava slices.
Uniform guavas were picked, washed, sliced, treated and subjected to different analyses after 0, 6, 12, 18 and 24 d at 5°C. In Phase I and II, guava slices were treated with different concentrations of firming agents (calcium lactate and calcium chloride) and anti-browning agents (l-ascorbic acid and cysteine). For Phase III, guava slices were treated with combinations of the best treatments selected from Phase I and II. For the combination treatments, slices were analyzed for various physico-chemical characteristics (firmness, browning, weight loss, pH and total soluble solids), microbial counts and sensory characteristics.
In Phase I, 2.7% calcium chloride and 3.6% calcium lactate maintained firmness while, in Phase II, 1.8% ascorbic acid and 0.8% cysteine delayed browning longer at 5°C. In Phase III, the combination of 2.7% calcium chloride and 1.8% ascorbic acid gave the best results overall among all treatments in relation to physico-chemical, microbiological and sensory quality for up to 12 d at 5°C.
Uniform guavas were picked, washed, sliced, treated and subjected to different analyses after 0, 6, 12, 18 and 24 d at 5°C. In Phase I and II, guava slices were treated with different concentrations of firming agents (calcium lactate and calcium chloride) and anti-browning agents (l-ascorbic acid and cysteine). For Phase III, guava slices were treated with combinations of the best treatments selected from Phase I and II. For the combination treatments, slices were analyzed for various physico-chemical characteristics (firmness, browning, weight loss, pH and total soluble solids), microbial counts and sensory characteristics.
In Phase I, 2.7% calcium chloride and 3.6% calcium lactate maintained firmness while, in Phase II, 1.8% ascorbic acid and 0.8% cysteine delayed browning longer at 5°C. In Phase III, the combination of 2.7% calcium chloride and 1.8% ascorbic acid gave the best results overall among all treatments in relation to physico-chemical, microbiological and sensory quality for up to 12 d at 5°C.
Authors
M. Inam-ur-Raheem, N. Huma, A.U. Malik, H.K. Wasim, R.M. Aadil
Keywords
fresh-cut technology, calcium chloride, calcium lactate, ascorbic acid, cysteine
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